The lovely Holly from Total contacted me to ask if I would be interested in taking part in the #TryTotal challenge. Total sell a range of natural Greek yoghurt including 0% and 2% fat varieties. Since joining Slimming World I have used Total as a substitute for several things such as milk in mash potato, a chicken kiev filling when mixed with garlic and parsley & to reduce the mayonnaise content in homemade coleslaw.
I received a selection of food and a recipe card, the recipe sounded mouthwatering-ly good and didn’t disappoint.
You will need :
- 125g TOTAL 2% Greek Yoghurt*
- 3 medium chicken breasts
- 1 tbsp harissa Paste
- 2 cloves of Garlic, crushed
- 8 mini peppers, halved
- 1 lemon, quartered
- 400ml hot vegetable or chicken stock (I used chicken)
- 175g quinoa*
- 150g radishes, sliced*
- Small fennel bulb, very thinly sliced*
- Small bunch of mint, torn*
- 100g pomegranate seeds*
Prep time – 15 minutes. Cook time 30 minutes. Serves – 4. Please note this does require at least an hour to marinate.
Score the chicken a few times, then put into a strong large-food bag with the Greek yoghurt, harissa paste and garlic. Seal and massage the bag to coat the chicken. Set aside for at least an hour or overnight, chilled.
Pre-heat the oven to Gas Mark 5.
Put the peppers and lemon in a 2 litre ovenproof dish. Add the chicken and bake for 30 minutes.
Meanwhile, bring the stock to the boil in a small pan, add quinoa and cook over a low heat, covered for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
Rest the chicken for 10 minutes on a board then slice thickly.
Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.
This really was a delight, the flavours were so fresh and tasty, I think it is a dish that Jamie Oliver would be proud of!
Have you tried Total yet? Do you use it in any recipes? I’m planning on trying it as a dip soon with garlic and herbs, I think it will work well.